Sautéed King Oyster Mushrooms | Easy Side Dish

King oyster mushroom is probably my favourite fresh mushroom. It’s meaty and full of umami. I usually like to just saute them. There are two stages to the cooking process. First, the heat removes the water content in the mushrooms (which has a lot) and concentrates their flavour. Only when most moisture is evaporated, browning occurs, which further adds to the meatiness of the dish. We then add a dash of soy sauce to re-enforce the umami of the mushrooms.

0:00 - Intro
0:15 - Preparing the Mushrooms
0:50 - Preparing Half a Shallot
1:05 - Mincing Some Garlic
1:28 - Preparing Parsley
1:42 - Sautéing the Mushrooms
3:18 - Adding Shallots & Garlic
3:50 - Adding Soy Sauce
4:06 - Finishing Touches & Plating

Although I used king oyster mushrooms, this method applies to must mushrooms. If you are cooking a mix of mushrooms, make sure you add them to the pan in accordance with their respective cooking time.

A lot of people do not cook their mushrooms for long enough, resulting in a lack of concentration of flavours. The two stages I mentioned above take at least 10 minutes combined, depending on the power of your stove. If in doubt, always overcook rather than undercook your mushrooms.

If desired, grated ginger will add a bit of warmth and thyme will add a bit of earthiness. I sometimes also like to add a bit of Shichimi Togarashi (Japanese seven spice) at the end.

INGREDIENTS
King oyster mushrooms - cut in even sized pieces.
Minced shallots - I used half a shallot for 6 king oyster mushrooms.
Minced garlic - to taste
Parsley
Olive oil
Soy sauce
Salt
Black pepper

DIRECTIONS
1. Bring the pan to heat (high heat / induction 8.5) and add olive oil.
2. Add King oyster mushrooms and season with salt and pepper. Make sure you don’t overcrowd the pan. Cook them in batches if necessary.
3. Once most of the water content of the mushrooms have evaporated and they start to brown (about 5 minutes), lower the heat to medium high (induction 7) and add the shallots.
4. Once the shallots become translucent (about 1 minute), add the garlic, and cook for another 1 minute. Lower the heat further if necessary to avoid the garlic burning.
5. Lower the heat to medium (induction 5.5) and add soy sauce. Mix to combine evenly.
6. Switch off the stove and add parsley.

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